Roasted Breakfast Potatoes
Roasted breakfast potatoes are a wholesome and easy side dish, especially when you spruce them up with aromatic ingredients. These crispy rosemary potatoes are soft on the inside, crispy on the outside, and full of flavor.
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We adore this Oven-Roasted Rosemary Potatoes recipe! Other popular side dishes include Garlic Butter Corn and these Oven Baked Potatoes Wedges. Check out all of our Healthy Side Dish Recipes for inspiration.
Ingredients
- potatoes – we prefer yukon golds for roasting!
- fresh rosemary
- butter
- olive oil
- lemon juice
- salt + pepper
Instructions for this recipe
First, scrub your spuds super clean, because you will be leaving the skin on. That skin will contribute to the crispy deliciousness.
Second, chop them up into cubes. Having them cut into bite-sized pieces really speeds up the cooking time. You also get more of the crispy edges. It’s all about the crispy edges. Spread the chopped potatoes onto a parchment-lined baking sheet.
Third, melt together the butter with olive oil, salt, and pepper in a small pan over low heat, stirring while it combines.
Meanwhile, chop the rosemary. Fresh herbs can double as aromatherapy during prep time. The fragrance of rosemary is so woodsy and lovely.
Next, add the chopped rosemary to the butter mixture and stir it in. Pour that over the prepped potatoes and coat them well. I use clean hands to do this.
Finally, spread them in a single layer on the baking sheet into the oven to bake.
Stir them around a couple of times while baking to prevent any hot spots or burning.
They emerge from the oven crisp on the outside and soft and buttery in the center. Just simple perfection.
FAQs, Tips + Substitutions
One of our favorite things to serve these potatoes with is this spatchcock smoked turkey. It is coated with a flavorful dry rub and then smoked low and slow.
- They are delicious with chicken, roast beef, or steak and super perfect for holiday meals like Thanksgiving or Christmas alongside your Brussels sprouts and green beans.
- Serve it with Gluten Free Meatloaf.
- Add a few chopped cloves of garlic to the butter mixture to level up this recipe to garlic and rosemary roast potatoes.
- Sprinkle with fresh parsley and parmesan cheese.
- Substitute russet potato, red potatoes, or sweet potatoes instead of the yukon golds. You could also fill your sheet pans with a mixture of all four kinds of potatoes.
More healthy potato recipes
- Spicy Maple Roasted Sweet Potatoes
- Dairy-Free Mashed Potatoes
- Instant Pot Salted Potatoes
- Homemade Tater Tots
- Oven Baked Potato Wedges
- Crispy Sweet Potato Home Fries
- Vegan Potato Soup
*This recipe was originally posted on September 17, 2014, updated on June 21, 2019, and updated again on October 7, 2022, with recipe notes, writing, and new photos.*
If you’ve tried my rosemary roasted potatoes, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Delicious Roasted Rosemary Potatoes – Easy + Gluten Free
Ingredients
- 4 medium yukon gold potatoes
- 2 tbsp fresh chopped rosemary
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp lemon juice
- sea salt + pepper to taste
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Wash and scrub the potatoes well.
- Cut the potatoes into cubes Transfer the potatoes to the baking sheet and set aside.
- Over medium-low heat melt together the butter, olive oil, lemon juice, rosemary, sea salt, and pepper.
- Pour over cubed potatoes and mix very well.
- Bake for 10 minutes, give them a good stir, and bake for another 10-15 minutes, stirring every so often to ensure they aren’t burning.
- Cooking time can vary depending on the size of your potato cubes and the temperature of your oven. Check the largest one after 20 minutes to see if it is cooked to your liking.
Video
Notes
- What do you serve with these crispy rosemary potatoes? They are delicious with chicken, roast beef, or steak and super perfect for holiday meals like Thanksgiving or Christmas alongside your Brussels sprouts and green beans.
- Add a few chopped cloves of garlic to the butter mixture to level up this recipe to garlic and rosemary roast potatoes.
- Sprinkle with fresh parsley and parmesan cheese.
- Substitute russet potato, red potatoes, or sweet potatoes instead of the yukon golds. You could also fill your sheet pans with a mixture of all four kinds of potatoes.
